All the Tricks Brisket - Texas Pitmaster Secrets | Harry the Horse BBQ

In this video, we show you how to smoke a brisket using all of the tricks that pitmasters in Texas use when cooking briskets. Check out these tricks and let us know what you think in the comments below!

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This video shows you all of the tips and tricks that Texas pitmasters use when cooking briskets in restaurants. We obtained a Creekstone Farms prime grade, 12-14 lb brisket and trimmed the brisket to have an aerodynamic shape and approximately 1/4 inch of fat across the top. The marbling throughout this brisket was impeccable, which is why Creekstone Farms is our top choice for brisket sourcing. We then applied our first trick by making our rub, which contained 1 part coarse black pepper, 1 part kosher salt, and 1 part Lawry's seasoned salt (parts by volume). Our second trick was to use a slather of Cue Glue (by Savory Spice), as this slather contains mustard, pickle juice, and a variety of spices. Once the brisket was slathered, we seasoned it with our rub and let it sit for 30 minutes prior to putting it on the smoker.

To cook the briskets, we used oak and cherry wood splits to begin our fire. This wood was also used throughout the duration of the cook. When the cooker reached approximately 260 degrees Fahrenheit, we placed the brisket on the cooker with the point towards the fire and the flat away from the fire. Our third trick was the use of a water pan in our smoker. The water pan is used to create a moist environment for the brisket so that no parts of the brisket dry out. We let the briskets cook for 4 hours before spritzing them with a 50/50 mix of apple cider vinegar and water to prevent any edges from burning. We repeated this every hour until the the 10 hour mark. At the 6-7 hour mark, I bumped up the temperature of the cooker to 275 degrees Fahrenheit to help push the brisket through the stall and render fat properly. At the 10 hour mark (when the fat was rendered well), we conducted our fourth trick and wrapped the brisket in butcher paper lined with rendered, smoked beef tallow. After approximately 12 hours, we took the brisket off of the cooker when it was probing tender (around 207 degrees Fahrenheit). We let the brisket rest for about 2 hours before employing our fifth trick of letting the brisket rest overnight for approximately 12 hours. Once the brisket reached an internal temperature of approximately 160 degrees Fahrenheit, we placed it in an oven set at 160 degrees Fahrenheit overnight (approximately 12 hours). The next morning, we conducted our sixth trick by wrapping our brisket in new butcher paper lined with new smoked beef tallow. We then placed the brisket into a Yeti cooler for two hours prior to slicing into it. All that was left to do was slice into the brisket and taste the deliciousness! This is the only way I make briskets now, so definitely give it a try!

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Thermapen One: https://www.thermoworks.com/thermapen...
Thermaworks Chef Alarm: https://www.thermoworks.com/ChefAlarm
Savory Spice: https://www.savoryspiceshop.com/
Tel-Tru Thermometers for Pits, Smokers, and Cookers: https://www.teltru.com/s-140-pit-smok...
Creekstone Farms: https://www.creekstonefarms.com/